Hot Chile-Ginger Sauce
There's something glorious about the results of a mortar and pestle treatment. Intuitively, you get to decide the degree of impact, whereas there's a fair bit of heat being generated when you use something like, say, a food processor. The shaggy nature of the final sauce makes for a handcrafted look and makes the sauce more fun to eat, as you'll get spiky notes of garlic, ginger, and chile while you're enjoying your chicken. Who could complain about that?
Recipe by Oxmoor House October 2014
